James Beard chef John Sundstrom’s cookbook tells the story of his restaurant, Lark, with dishes spanning chanterelles to octopus. The book pays homage to the region with more than 100 recipes rooted in native ingredients.
Peek behind the glass at Canon, a legendary whiskey bar with the Western hemisphere’s largest collection of spirits. With recipes for signature drinks and syrups, this is the book for armchair mixologists.
An ode to the bounty of the Northwest, the debut cookbook of local shellfish doyenne Renee Erickson shares largely approachable seasonal recipes interspersed with personal anecdotes, many arranged in menu form.
The recipes in fair-trade cocoa pioneer Theo Chocolate’s cookbook range from classic brownies to chocolate horchata, with notes on techniques like tasting and tempering. While most of the book is devoted to sweets, two chapters highlight savory dishes.
This unconventional travelogue follows James Beard Award–winning chef Blaine Wetzel to his restaurant at The Willows Inn on Lummi Island. Essays document everything from relationships with the island’s farmers to the inspiration behind Wetzel’s recipes.
With homey recipes like buttermilk fried chicken, this decidedly down-home cookbook comes from Heather Earnhardt, owner and chef of Southern establishment The Wandering Goose. The comfort-food dishes are made for hearty portions.
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